Roasted Garlic & Red Chile Dip
- Southern Recipe Small Batch
- May 22
- 1 min read
Ingredients:
1 head of Garlic
2 tablespoons Olive oil
1 cup jarred Roasted red peppers, drained
1 teaspoon Red pepper flakes (adjust to taste)
½ teaspoon Salt
½ cup Sour cream or Greek yogurt
Directions:
Preheat the oven to 375°F (190°C). Slice off the top of the garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for about 40 minutes until soft. Let it cool, then squeeze out the roasted garlic cloves.
In a food processor or blender, combine the roasted garlic, roasted red peppers, remaining 1 tablespoon of olive oil, red pepper flakes, and salt. Blend until smooth.
Transfer the mixture to a bowl and stir in the sour cream or Greek yogurt until well combined.
Enjoy the dip with your choice of Southern Recipe Small Batch pork rinds.